Recipes

FLOURLESS CHOCOLATE CAKE
FRUIT SALAD DRESSING
VINAIGRETTE FOR ROASTED VEGETABLES
SWEET DIRT STUFFING
GLAZE FOR ROASTING A CHICKEN
GRILLED PINEAPPLE DELIGHT
ICE CREAM AND BLUEBERRY DESSERT
PULLED CHICKEN WITH MOLE NEGRO
PORK TENDERLOIN WITH ONIONS, FRUIT, AND SPICY BUTTERSCOTCH MUSTARD SAUCE


GROWNUP KIDSTUFF® FLOURLESS CHOCOLATE CAKE

1 c. almonds (160g, 5.5oz)
1 jar (7.5oz) GrownUp KidStuff® Chocolate Sauce; (Original, with Grand Marnier®, Hot!Chocolate, or Dairy Free.)
4 large eggs separated
1 c. sugar
1/8 t. salt
½ t. grated orange zest (optional)

Preheat oven to 350º

Prepare a 9” round springform pan. Butter the pan, line with a circle of wax paper and butter the paper.

Toast the almonds for 8 minutes. When cool enough to handle, place in a food processor with
2 t. of the sugar and grind until fine.

Warm Chocolate Sauce in microwave 30 seconds at a time until pourable.

In a medium bowl mix the egg yolks and ¾ c. sugar. Add the warm Chocolate Sauce, the almonds and the optional orange zest. Set aside.

In a clean bowl beat the egg whites with salt until soft peaks form. Then add the remaining
¼ c. sugar and beat until stiff and glossy.

Fold the whites into the chocolate mixture in 3 additions.

Pour the batter into the pan and smooth the top. Bake for 40-45 minutes until a cake tester comes out clean.

Cool in the pan. Remove the sides of the pan. Invert onto a rack, remove the bottom of the pan and peel off the wax paper. Invert again onto a serving plate.

Serve with sweetened whipped cream.


FRUIT SALAD DRESSING

½ c. GrownUp KidStuff® Our Original Chocolate Sauce
¼ c. balsamic vinegar
¼ c. olive oil
1 t. salt
1 t. pepper
2 t. chopped parsley
1 t. lime juice

Combine all ingredients in a jar. Shake to mix well.

Makes about 1 cup


VINAIGRETTE FOR ROASTED VEGETABLES

4 T. GrownUp KidStuff® Our Original Chocolate Sauce
4 T. Red wine vinegar
1/8 t. Kosher salt
½ t. Fresh ground pepper
½ t. Cumin
½ t. Lime juice
1 t. Cilantro, chopped
1 t. Scallion, chopped

Combine all ingredients in a jar. Shake to mix well.

Makes about ¾ cup


SWEET DIRT STUFFING

1 med onion, chopped
1 lb mushrooms, chopped
1 clove garlic, minced
¼ c. pinenuts, toasted
½ c. red wine
¼ c. brewed coffee
2 T. GrownUp KidStuff® Our Original Chocolate Sauce
1 T. olive oil
1 T. butter

In 1 T. olive oil and 1 T. butter sauté the onions and garlic over medium heat until they are soft and beginning to brown. Add the mushrooms and the red wine. Cook over medium heat until the mushrooms start to release their liquid.
Add the coffee and Chocolate Sauce. Reduce the heat to low and cook, stirring occasionally, for about 10 minutes or until all the liquid has evaporated.

Stir in the pine nuts.

Season to taste with salt and pepper.

Delicious as a stuffing for butternut or acorn squash, chicken breasts, pork chops or a pork roast.


GLAZE FOR A ROAST CHICKEN OR PORK

Put a cup of balsamic vinegar in a saucepan. Reduce by half. Over low heat whisk in 1/4c. Original Chocolate Sauce or Hot!Chocolate Sauce. Use as a glaze for chicken or a pork roast.


GRILLED PINEAPPLE DELIGHT

Slice a fresh pineapple. Caramelize the slices on a grill, under the broiler or in a skillet, then chill. Put chilled pineapple on a plate or in a bowl, drizzle with warmed Chocolate Sauce with Grand Marnier® Liqueur and top with chopped fresh basil.


ICE CREAM AND BLUEBERRY DESSERT

Soften a quart of good vanilla ice cream. Fold in 1 to 2 c. fresh or frozen blueberries. Put in a cake pan and place in the freezer to harden. When the ice cream is just firm, pour about 1/2 c. Our Original Chocolate Sauce or Chocolate Sauce with Grand Marnier® liqueur in a pattern over the top. With a table knife held vertically, cut through the sauce and ice cream across the cake pan, in one direction and then the other to marble the sauce throughout. Replace in freezer to harden all the way.


PULLED CHICKEN WITH MOLE NEGRO

2# boneless chicken thighs
olive oil
2 medium onions, diced
2 cloves garlic, minced
6 T. GrownUp KidStuff Hot! Chocolate (divided)
2 T. balsamic vinegar
2 c. tomatoes chopped
1/2 c. dried apricots, chopped
1 1/2 c carrots cut into 1” chunks
1 t. cumin
1/8 t. cinnamon
1 t. instant coffee
1 t. kosher salt
1 t. freshly ground black pepper
1/2 c. red wine
Brown onions and garlic in olive oil. Transfer to slow cooker.
Brown chicken in same pan with 2 T. of Hot!Chocolate. Transfer chicken to slow cooker.
Deglaze the pan with 2 T. balsamic vinegar, pour glaze over chicken.
Add all other ingredients into slow cooker, including the remaining 4T. Hot!Chocolate.
Cook 3 hours on high or 5 on low.
Serve with chips, or over polenta or rice, topped with sour cream, and/or salsa if you like.


PORK TENDERLOIN WITH ONIONS, FRUIT, AND SPICY BUTTERSCOTCH MUSTARD SAUCE

I make this with lots of onions and fruit because that is my favorite part.

Marinated pork tenderloin, about 1-1/2# (we use Trader Joe’s)
olive oil
2 onions, thinly sliced
3 ripe in season fruit, (peaches, nectarines, apples, pears)
1/2 c vodka
1/2 c GrownUp KidStuff Spiced Butterscotch Sauce
2 t dijon mustard
Saute onions in oil until very soft. Remove and set aside. Brown pork in same pan. Put onions back in pan with pork and bake at 350o, 20 minutes per pound until the internal temperature is 165o. Remove to a serving dish, cover, and keep warm.
Saute fruit in the same pan until brown. Add fruit to pork and onions. Deglaze the pan with vodka, stir in the butterscotch sauce and the mustard. Pour sauce over meat and serve.

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